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Transcript

Table sugar

(Sucrose)

Yael Vega

History

In the ancient times people chew on sugar canes for its sweetness. until its juice was extracted and proceced into what we know now as sugar

In 1808 studies proved sugar was toxic. The West India Committee offered a price to anyone that could prove that sugar was good for feeding and fattening cows, pigs and sheep.

In 1816 French physiologist, F. Magendie, did an experiment of his own involving dogs where he feed them water containing sugar and olive oil.

In 1939 Dr. Weston A, Price traveled around the world observing the different cultures and their food preference. He was shocked to find that within those communities their health and teeth were being extremely affected by using refined sugar as a complement in their meals (Cappetta. 2014).

PICTURES

PICTURES

Fabrication of Sucrose

Sugar canes are cut and gathered in big masses. They are washed several times by huge washing machines. Sugar canes are broken into a million small pieces for juice to be extracted. The juice is then process and tested in lab and filtered into a clear color. Sugar concentration is calculated and PH is measured. Eight hours after, the juice is settle and impurities fall into the bottom of the tank. The solution is boiled to increase its sugar concentration. A syrup is produced and after few more processes to form sugar crystals. For the last step a machine spins at 12000 revolution per minute to separate the sugar crystals from the syrup and until its dried completely into white sugar crystals (UK D. 2018).

Physical properties of sucrose:

Colorless, hard, white, lumps, denser than water.

Physical Properties

Odorless crystalline powder and sweet taste. Its odor when its heated is similar to caramel. It decomposes at a melting point of 320 to 367°.

Very soluble in water, methanol; slightly soluble in ethanol; insoluble in ethyl ether (PubChem).

Chemical properties of sucrose:

Is flammable, it can start and combust with a flame. It is easy to decompose and melt with a (186°C) gentle flame.

Chemical Properties

When sucrose is mixed with acids its reaction can be explosively with oxidizing agents like chlorates and perchlorates.

It creates an exothermic reaction when sucrose is mixed with sulphuric acid producing heat. Yet sucrose is unreactive with salts, this includes metals and bases.

Uses of sugar:

Sugar its widely used in the world as the most commonly sweetener, it is used in cookies, desserts, ice cream and its also used as preservation of foods

uses

In the human body sucrose is stored as a quick source of energy, this will rise the blood glucose and It will lead to obesity in greater amounts.

Sources

Craig Cappetta. sugar... the truth. Scottishsovereing; 2014. https://www.youtube.com/watch?v=GljwL4KbLTo&t=8s

PubChem. Sucrose. National Center for Biotechnology Information. PubChem Compound Database. [accessed 2019 May 27]. https://pubchem.ncbi.nlm.nih.gov/compound/sucrose#section=CAS

UK D. SUGAR/ How it’s Made. Discovery UK; 2018. https://www.youtube.com/watch?v=jCKt02NGjfM&t=3s

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